Moroccan kebab sticks

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Moroccan kebab sticks
Moroccan kebab sticks

Random recipe review

Better than shop-bought


Not difficult to make either. I love being able to mess about with my favourite flavours.

The Judge
Moroccan kebab sticks with broccoli couscous
Servings:Serves 4
Calories per serving:650
Ready in:25 minutes
Prep. time:15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013

Try this kรถfte-style Moroccan kebab recipe - great for barbecues or grills.


Printable ๐Ÿ–จ shopping ๐Ÿ›’ list & ๐Ÿ‘ฉโ€๐Ÿณ method for this recipe


  1. Whiz the onion, cumin, cinnamon, Rose Harissa, salt and pepper in a food processor until smooth.
  2. Add the lamb and whiz until it forms a paste. Add the parsley, coriander and mint and mix it in thoroughly by hand.
  3. Form the paste into sausages and press metal skewers along their length, tamping the meat around the skewer. Alternatively, form the meat into small meatballs.
  4. Brush with a little oil and grill for 6 to 8 minutes, turning once or twice.

(Jill Dupleix in The Times T2)

Serving suggestions

Serve with the yogurt, scattered with paprika, some lemon wedges and a green salad.


Cook this on a barbecue.

Chef's notes

Nicer mince: Buy lamb fillet and run it through a meat mincer or if you don't have one, blitz for 10 seconds in a food processor with a metal blade.

For 2 people, I used 1 small lamb fillet , 1 small onion and kept the remaining ingredients the same - apart from the lemon, which is still sitting in the kitchen :-(

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